Best 2 Piña Colada Cheesecake Bars Recipes
Indulge in a tropical paradise with our tantalizing Piña Colada Cheesecake Bars! These delectable treats are a symphony of flavors that will transport you to a sun-kissed beach. The creamy cheesecake filling, infused with the sweet and tangy flavors of pineapple and coconut, rests upon a golden graham cracker crust. Topped with a luscious pineapple-coconut sauce, these bars are a perfect balance of tangy and sweet. But that's not all! This recipe article also features an array of other irresistible treats, including a creamy Piña Colada Poke Cake, a refreshing Piña Colada Pie, and a delightful Piña Colada Smoothie. So, gather your ingredients and embark on a culinary journey that will leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
PIñA COLADA CHEESECAKE BARS
The combination of canned and dried pineapple in the topping not only doubles down on flavor, it provides extra texture to contrast with the soft and creamy cheesecake filling.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 cheesecake bars
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
- Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
- Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
- Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
- Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
- Remove the bars from the pan, peel off the foil and cut into pieces.
PINA COLADA CHEESECAKE BARS
Make and share this Pina Colada Cheesecake Bars recipe from Food.com.
Provided by Vino Girl
Categories Bar Cookie
Time 1h3m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- CRUST: Combine first 4 ingredients in a bowl.
- Add butter, oil, and 1 tablespoon water; toss well.
- Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray.
- Bake for 10 minutes.
- Cool completely on a wire rack.
- FILLING: Combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth.
- Add egg substitute, and process until blended.
- Spread cheese mixture over cooled crust.
- Bake for 33 minutes or until set.
- Cool for 10 minutes on a wire rack.
- Refrigerate for 2 hours or until thoroughly chilled.
- TOPPING: Top with pineapple and coconut.
Nutrition Facts : Calories 104.5, Fat 4.4, SaturatedFat 2.1, Cholesterol 5.1, Sodium 130.6, Carbohydrate 12.8, Fiber 0.6, Sugar 9.2, Protein 3.9
Tips:
- For a richer flavor, use full-fat cream cheese and sour cream.
- Make sure the cream cheese and butter are softened to room temperature before mixing. This will help them blend together smoothly.
- Use high-quality pineapple chunks and coconut cream for the best flavor.
- If you don't have any pineapple chunks, you can use crushed pineapple instead. Just be sure to drain it well before using.
- If you don't have any coconut cream, you can use heavy cream instead. Just add 1 tablespoon of shredded coconut to the mixture for flavor.
- Bake the cheesecake bars until they are just set in the center. Overbaking will make them dry and crumbly.
- Let the cheesecake bars cool completely before refrigerating them. This will help them set properly.
Conclusion:
These piña colada cheesecake bars are a delicious and easy-to-make dessert that is perfect for any occasion. They are creamy, tangy, and full of tropical flavor. The graham cracker crust adds a nice crunch, and the pineapple and coconut topping is the perfect finishing touch. Whether you are serving them for a party or just enjoying them yourself, these cheesecake bars are sure to be a hit.
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